Method and apparatus for making and decanting champagne



W. C. SAVILLE Jan. 2 5, 1938.

METHOD AND APPARATUS FOR MAKING AND DECANTING CHAMPAGNE Filed Oct. 1 5, 1934 3 Sheets-Sheet l- .1 INVENTOR.

M40420 (35341 455 BY.

ATTORNEY.

Jan. 25, 1938. w, WLLE 2,106,192

ECANT ING CHAMPAGNE METHOD AND APPARATUS FOR MAKING AND D Filed Oct/ l5, 1934 3 Sheets-Sheet 2 I NVENTOR.

W/(l/IED C .Snwua MRNEY Jan. 25, 1938. w, c, SAVILLE 2,106,192

METHOD AND APPARATUS FOR MAKING AND DECANTING CHAMPAGNE Filed 001;. 15, 1934 s Sheets-Sheet s I l .-J F

lV/llflED C. iqwc c5 BY 53 W W1.

' ATTORNEY.

Patented Jan. 25, 1938 UNl'lED STATES PATENT oFFicE METHOD AND APPARATUS FOR MAKING AND DEOANTING CHANIPAGNE 21 Claims.

This invention relates to a. method for making champagne and an apparatus for decanting champagne fermented in bottles.

The primary object of the invention is to pro- 5 vide a method whereby champagne can be fermented in one bottle and then can be decanted into another bottle without losing any of the pressure or gas from the champagne; the steps of the method being such as to prevent the trans fer of any sediment from the first to the second bottle.

Another object of the invention is to provide an apparatus whereby champagne can be decanted from a capped bottle directly into a clean bottle without the loss of any pressure or gas and without transferring any sediment.

Another object of the invention is to provide an apparatus wherein champagne fermented in one bottle can be decanted into another clean bottle by the use of a syphon which is adapted, if necessary, to pierce the closure or cap of the bottle in which the champagne was fermented; means being provided for conveniently receiving and gripping the bottles and for suitably moving the syphon and to open and close the syphon at the proper times and in the proper positions.

In this specification and the annexed drawings, the invention is illustrated in the form considered to be the best, but it is to be understood that the invention is not limited to such form, because it may be embodied in other forms; and it is also to be understood that in and by the claims following the description, it is desired to cover the invention in whatsoever form it may be embodied.

This invention is clearly illustrated in the accompanying drawings, wherein Figure 1 is a front view of the apparatus, part of the casing being shown broken away.

Figure 2 is a side view of the apparatus with part of the side of the casing shown broken away.

Figure 3 is a fragmental view of the apparatus showing the capped bottle in place in operative relation to the piercing end of the syphon.

Figure 4 is a fragmental view of the apparatus showing the clean bottle in place below the outlet end of the syphon.

Figure 5 is a front view of the holder for the bottom of the bottles.

Figure 6 is aside view of said bottle holder.

Figure '7 is a fragmental view of the syphon showing the arrangement of the filter therein.

Figure 8 is a fragmental view partly in section of the piercing side of the syphon.

Figure 9 is a fragmental rear view of the apparatus showing the pinion and rack arrangement for the raising and lowering of the syphon; and

Figure 10 is a front View partly in section of the pressure control valve.

The common method heretofore used for clearing champagne fermented in bottles included the daily shaking and changing the inclination of the position of the bottle until the said bottle stood on its top and all sediment settled down upon its cork, then the cork was caused to suddenly escape from the bottle. The pressure in the bottle, in blowing out the cork, also ejected the dirt or sediment settled upon the cork. Then the. neck of the bottle had to be wiped and cleaned before the bottle was recorked. Obviously there was a great deal of pressure lost in addition to loss of champagne during the performance of this old method.

The necessity for the above tedious disgorging operation is obviated by my method and process of making champagne.

In carrying out my invention the wine is placed in a. bottle provided with suitable yeast and culture to carry on additional fermentation, then this bottle is capped preferably by the usual metal cap clamped over the rim of the bottle. The bottled wine is kept for a period necessary to complete fermentation. Usually the fermentation is completed within a month. Before decanting the bottle is shaken and then set either on its bottom or its top, depending on the arrangement of the apparatus used.

In the present illustration the apparatus is adopted for decanting wine where the sediment is collected on the bottom. The sediment collects on the bottom in about two days.

Then the bottle of wine is chilled to almost freezing point to help precipitation and hardening of the sediment. If necessary the end of the bottle where the sediment is collected may be placed on dry ice or other quick refrigerant to harden the sediment.

Then an end of a conduit, adapted to work substantially like a syphon, is extended into the bottle in such position that the intake end of the syphon is spaced from the accumulated sediment. Preferably this is accomplished by piercingv the metal cap and extending the syphon toabout one inch from the bottom of the bottle so as to leave the sediment at the bottom undisturbed. Where the sediment is collected at the cap in upside down position of the bottle the end of the syphon is extended through the cap and the hardened sediment to about an inch above the accumulated sediment. The other end of the syphon is extended into a clean bottle which latter is preferably also chilled nearly to freezing temperature. It is also preferable that the syphon itself be kept very cold.

Then the pressure is equalized between the empty and the full bottle so that the champagne is at all times under a pressure equal to or greater than the pressure developed in the course of fermentation. On account of the chilling the gases are held in solution in the champagne and the champagne is not disturbed during its transfer either by air pockets or eddy currents.

The equalization of the pressure may be accomplished either by returning the air from the clean bottle to the bottle from which the champagne is decanted as the latter empties; or gas, such as air, under pressure equal to or higher than the pressure of the champagne is introduced into the clean bottle and also into the full bottle. Then the syphon is opened and the bottle is decanted so as to keep the pressure equal during decanting.

Lastly after the clean bottle is filled the same is corked.

It is to be noted that before the syphoning begins a suitable amount of liquor is placed in the clean bottle.

My apparatus for decanting champagne includes in its general organization a base 6 which is adapted to be secured to a wall or other support 1 by any suitable means such as bolts 8 in such a way that the base 6 is spaced from the wall 1 for the purpose of accommodating certain moving parts to be hereinafter described. Near the lower portion of the base 6 are mounted spring urged bottle holders 9 and I9. The bottle holders 9 and I may be at the same level or the holder 9 may be at a higher level than the holder l9. Above the holder 9 and aligned therewith is a fixed sealer head H. Above the holder [0 and aligned therewith is another fixed sealer head l2. The bottle l3 filled with feremented wine is gripped between the holder 9 and sealer head II. A clean champagne bottle l4 containing a determined amount of liquor, as indicated at It in Figure 4, is gripped between the holder I0 and sealer head l2. A U shaped conduit, hereinafter called syphon IT, has its curved bend l8 clamped in a bracket l9 which is supported on the base 6 with freedom of vertical movement. The intake side 2| of the syphon I! is guided in and extends through the sealer head H while the outlet side 22 of the syphon I7 is guided in and extends through the sealer head I2. An adjusting mechanism denoted in its entirety by the numeral 23 is adapted to move the bracket I9 and the syphon I1 therewith, vertically so that the respective ends of the syphon are inserted into or taken out of the respective bottles l3 and M at will. Pressure means such as a tank 24 provides the gas or air under pressure to be distributed through a three way valve 26 and through the respective sealer heads I I and i2 into the bottles [3 and M.

In detail the construction of the holders 9'and I0 are identical and the description of one will sufiice. A U shaped holder bracket 21 is mounted on the base so that the flanges thereof extend away from said base. A shaft 28 is vertically slidable through the flanges of the bracket 21. On the shaft 28 and below the upper flange of the bracket 21 is a collar 29. A strong coil spring 3|, wound around the portion of the shaft 28 between the collar 29 and the lower flange of the bracket 21, exerts all its force for pushing the collar 29 and the shaft 28 upwardly. On the top of the shaft 28 is a wooden tray 32 to provide a seat for the bottle I3 or M and hold the bottle in alignment with and against the respective sealer head II or [2.

In order to put the bottles in place the wooden tray 32 and the shaft 28 must be pulled downwardly against the action of the strong spring 3|. For this purpose a yoke 33 is fulcrumed on a pin 34 substantially intermediate between the flanges of the bracket 21. The yoke terminates in a comparatively long lever 36 in order to provide leverage. This lever 39 may be operated by hand as on the holder 9 or as a foot pedal as on the holder it]. A link 3'! is connected to each side of the yoke 33 at a point between the pivot 34 and the lever 39. The links 31 extend downwardly along the opposite sides of the bracket 21 and to a point below the lower flange of said bracket 21. A cross head 38 is secured between the lower ends of the links 3'! and into this cross head is fixed the reduced lower end of the shaft 28. Thus when the lever 35 is pressed downwardly it moves the links 37 and the cross head 38 downwardly thereby moving the shaft 29, collar 29 and tray 32 against the action of the spring 3! so as to allow the placing of the bottle [3 or M on the top of the respective tray 32. When the lever 36 is released the bottle is pressed firmly between the tray 32 and the respective sealer head H or [2 by the action of the spring 3|.

The sealer heads II and I2 are also substantially identical therefore the description of one will suffice. Each sealer head is supported on a ring bracket 39 which in turn has a flange 4| suitably secured to the base 6. A sealer casing 42 is extended through the ring 39 so that its externally threaded lower end projects below the ring 39 to be engaged by a hollow nut 43 so as to be held in place. It is to be noted that the sealer casing 42 is flanged and shouldered to rest upon the upper face ofthe ring 39. The sealer casing 42 is hollow so as to contain a suitable packing such as an apertured rubber packing 44 for engagement with the rim of the top or mouth of the bottle, for sealing the latter when pressed in place.

The sealer casing 42 has an upwardly extended tubular neck to slidably guide the respective end of the syphon. The upper end of a neck is suitably sealed by the usual packing gland 46. It is to be noted that the interior passage 91 of each sealer casing 42 has a side passage 48 extended thereinto in order to conduct air or gas into or from the sealer casing 42. The passage 48 in the sealer head I l is connected by a tube 49 to an outlet port of the valve 25, while the passage 48 in the sealer head I2 is connected by a tube 5| to another outlet port of the valve 26. The inlet port of said valve is connected by a tube 52 to the pressure tank 2 2 in the usual way.

The inlet side 2! of the syphon I i has a piercing plug 53 threaded in the end thereof and immediately above the plug 53 a plurality of inlet openings 54 are provided. These inlet openings 54 are normally covered by an external sliding sleeve 56 which latter is urged against the top of the plug 53 by a coil spring 51. The spring 51 is coiled around the tube 2| and bears against a packing nut 58 at its upper end and against the packing nut 59 on the top of the sleeve 56 so as to urge the sleeve 56 downwardly. It is to be noted that the piercing plug 53 is sharply pointed so as to pierce and press through the metal cap 6| on the bottle I3 and produce a hole therein 7 which is larger than the diameter of the syphon tube 2!. sliding sleeve 56 is an abutment shoulder 62 so spaced that it reaches the top of the packing gland 46 of the sealer head I l before the piercing plug 53 would reach its lowermost position, so .that upon further downward movement of the syphon ll the sleeve 56 remains stationary while the end of the tube 2! is pushed out of the end of the sleeve 58 thereby uncovering the inlet openings 54 at a point safely spaced above the accumulated sediment on the bottom of the bottle l3. At this point further downward movement of the syphon is prevented by an adjustable stop 53 against which the bracket 89 abuts. The upward movement of the bracket i9 is limited by another adjustable stop 64 above the top of the bracket is. When the syphon is moved upwardly and away from the sealer head H the action of the spring will promptly urge the sleeve 56 over the inlet openings 54 to keep the same closed.

The end of the outlet side 22 of the syphon I! may be open, or if necessary an abutment valve of the type shown in Figure 4 may be used. For this purpose the end of the outlet syphon tube 22 is provided with a reduced passage E56 terminated at its upper end in a valve seat El. A valve stem 68 of star cross section is slidable in the passage 66 and carries on its upper end a valve 69 of smaller diameter then the inner diameter of the syphon tube 22. The outlet syphon tube 22 is of such length that when the inlet openings 54 are uncovered in bottle it at the same time the valve stem 68 is so engaged with the bottom of the bottle M that it raises the valve 89 off the seat 61. The valve 69 is urged back to closed position by'a spring iii. The ends of the syphon I! in the uppermost position remain in the respective sealer heads I! and i2, but clear of the mouths of the respective bottles l3 and it.

At the top of the outlet side 22 of the syphon il a filter is provided, the filter consists of a sterilized felt disk ll secured across the syphon passage in any suitable manner such as between flanges 12 by a nut 13. This filter prevents the passing of germs or impurities in the course of decanting.

The syphon ii is moved vertically by moving the bracket I!) along the face of the base it. This movement may be accurately controlled hydraulically or electrically or by any other suitable mechanism. For purposes of illustration the adjusting mechanism 23 is connected to the rear of the bracket l9. The bracket i9 is provided with a tongue it which extends rearwardly through and is slidable in an elongated vertical slot 16 in the base 6. To this tongue i is fixedly secured a rack Tl disposed along the rear face of the base 6. Said rack l! is Wider than the slot 16 so as to hold the bracket I9 in place on the base 6. The teeth of the rack ll are engaged by a pinion it! which latter is on a pinion shaft 19 extending forwardly through the base 5. A hand wheel 8! is provided in the front end of the shaft 19 whereby the shaft is and the pinion '18 can be turned and the rack ll, bracket 59 and syphon l "i can be lowered or raised at will.

The three way cock valve 26 is illustrated in detail in Figure 10. When the handle 82 of this cock valve 25 is turned to the right viewing Figures 1 and 10, thus the pressure tank 24 is connected through the conduit 52 to conduit 5! and to the sealer head l2, then the bottle it is filled with the desired pressure medium. By turning the handle 82 in a contraclockwise direction,

Slightly below the upper end of the is connected to conduit 49 to admit the pressure medium into the sealer head I l and into the space above the champagne in the bottle l3. This pressure is applied in bottle 13 until the bottle I3 is emptied to the inlet openings 54 of the syphon H. In this manner pressure is equalized in the whole apparatus. Increasing pressure in the bottle [4 as the same is being filled with champagne will cause the opening of an escapement valve 83 connected to the conduit 5| near the sealer head l2. For continuous supply of pressure medium such as compressed air the pressure tank 24 is connected in the usual way by a pipe M to a compressor, not shown.

To render the operation of the machinestill more eificient the entire apparatus above the sealer heads ll and I2 is covered by a casing 86 which is made of heat insulating material. The enclosure within the casing 86 is kept at nearly freezing temperature by any suitable refrigerant. As an illustration I show the usual refrigerating coils 81 in which a refrigerant is circulated in any usual manner. The pressure tank 24 is also placed into a container 88 which is provided with any suitable refrigerant such as ice 89, to keep the pressure medium also at a very cold temperature. As heretofore stated both the full bottle l3 and the empty, clean bottle [4 are chilled to nearly freezing temperature. Thus the gases in the champagne are kept in solution throughout the entire decanting operation.

In operation first the chilled, full bottle I3 is placed into the holder it and pressed against the sealer head H, without removingthe metal cap l8. Then the clean bottle It chilled with the required amount of liquor in it is placed within the holder H) and sealer head l2.

Then the hand wheel BI is turned so as to lower the syphon H and pierce the cap 6!. When the abutment shoulder 62 of the sleeve 55 reaches the top of the sealer head H the lowering is stopped momentarily before the inlet openings 54 are uncovered.

Then compressed air of the same or higher pressure than the pressure in the fermented wine is introduced into the bottle It. Thereafter'the valve handle 82 is so turned as to introduce the same pressure above the champagne in bottle l3, and it is left in this open position. Then the syphon I! is lowered to its lower limit uncovering the inlet openings 54 and at the same time the stem 68 strikes the bottom of the bottle it and raises the valve 69 off its seat 67 to allow the flow of champagne out of the syphon H. The champagne thus flows out of the bottle it through the inlet openings 54, the syphon ll and out through the passage 65 into the bottle M. As the bottle i l is being so filled under equalized pressure the rising level of the champagne forces the compressed air out through the escapement valve 83. After the bottle M is filled the valve 82 is turned to shut off the pressure supply. Then the syphon H is raised out of the bottles automatically closing the inlet and outlet valve of the syphon. The bottles are then removed from the apparatus. Then the bottle i4 is corked in the usual manner but without loss of gas or pressure because the same are still in solution on account of the continuous chilling throughout the entire operation. The syphon I! is left filled with chilled cham pagne, held therein by the closed inlet and outlet of the syphon H, and is thus ready for decanting another bottle.

The method and apparatus heretofore described is also applicable when the empty bottle 1.4 is so much smaller than the full bottle l3 that several empty bottles M may be filled from one full bottle l3. For instance from a full quart bottle, four splits may be filled successively, but by the same principle of operation,

Having thus described my invention what I claim and desire to secure by Letters Patent is:

1. In an apparatus for transferring champagne from a bottle in which it was fermented into another bottle, the combination with means for holding each bottle stationary, and a closure member for each bottle adapted to engage the mouths of said bottles of a syphon, means to simultaneously insert the ends of the syphon through said closure members into the respective bottles so as to cause the flow of champagne from the full to the empty bottle, and means for the gradual escapement of air from the second bottle as it is being filled.

,2. In an apparatus for transferring champagne from a bottle in which it Was fermented into another bottle, the combination with means for holding each bottle stationary, and sealer means for each bottle adapted to engage the mouth of said bottle, of a syphon, means to simultaneously insert the ends of the syphon into the respective bottles so as to cause the fiow of champagne from the full to the empty bottle, means for the gradual escapement of air from the second bottle as itis being filled, and means to keep the sealer means and said syphon at low temperatures.

3. In an apparatus for transferring champagne from a bottle in which it was fermented into another bottle, the combination with means for holding each bottle stationary, including an element at the mouth of the bottle of a syphon, means to simultaneously insert the ends of the syphon through said element and into the respective bottles so as to cause the flow of champagne from the full to the empty bottle, means for the gradual escapement of air from the second bottle as it is being filled, and means on the side of the syphon adjacent the full bottle to keep said syphon closed until the inlet end of the syphon reaches a predetermined position in the full bottle.

4. In an apparatus for transferring champagne from a bottle in which it was fermented into another bottle, the combination with means for holding each bottle stationary, including an element at the mouth of the bottle of asyphon, means to simultaneously insert the ends of the syphon through said elements and into the respective bottles so as to cause the flow of champagne from the full to the empty bottle, and means for the gradual escapement of air from the second bottle as it is being filled, and means at both ends of the syphon to keep said syphon closed until it reaches a predetermined position relatively to said bottles.

5. In an apparatus for transferring champagne from a closed bottle in which the champagne was fermented into another bottle, and means to hold each bottle in place and sealed, of a conduit adapted to conduct fluid from the full bottle to the empty bottle, and being adapted to have its ends introduced into the respective bottles through said sealing means, means to move said conduit into and out of said bottles at will, a member on the inlet end of the conduit adapted to penetrate through the closure of the full bottle as the conduit ends are introduced into said bottles, and means to prevent the flow throughsaid conduit until the inlet end of the conduit reaches a predetermined position in the full I bottle.

the empty bottle, and being adapted to have its ends introduced into the respective bottles through said sealing means, means to move said conduit into and out of said bottles at will, a member on the inlet end of the conduit adapted to penetrate through the closure of the full bottle as the conduit ends are introduced into said bottles, and means to prevent the flow through said conduit until the inlet end of the conduit reaches a predetermined position in the full bottle, said member being adapted to open an aperture in the closure larger than the diameter of the inlet side of the conduit.

7. In an apparatus for transferring champagne from a closed bottle in which it is fermented into another bottle, means for holding the bottles in position and for sealing the mouths of the bottles from the atmosphere, a syphon having its ends extended into and guided in said sealing means into and out of said bottles, means for moving said syphon toward and away from said bottles, means to introduce a cold, aeriform, pressure medium selectively into said bottles, and means to automatically control the opening of the inlet end of the syphon in accordance with the position of the syphon relatively to said bottles.

8. In an apparatus for transferring champagne from one bottle to another bottle, the combination with means for holding said bottles in place, sealing means for the mouths of said bottles, and adjustable syphoning means to syphon the champagne from the full to the empty bottle, of means to keep the bottles, the sealing means, and the syphoning means at substantially uniform temperature so as to keep the champagne at a near freezing temperature throughout the entire transfer, and means to equalize the pressure through the bottles and said syphon.

9. In an apparatus for transferring effervescent liquid from one bottle to another, means to seal the mouths of the bottles, means to hold the bottles in engagement with the sealing means, adjustable means to establish communication between the bottles through said sealing means so as to allow the flow of the effervescent liquid from the full to the empty bottle.

10. In an apparatus for transferring effervescent liquid from one bottle to another, means to seal the mouths of the bottles, means to hold the bottles in engagement with the sealing means, adjustable means to establish communication between the bottles through said sealing means so as to allow the flow of the effervescent liquid from the full to the empty bottle, the full bottle having a closure thereon, and an element on said means of communication to penetrate said closure so as to permit flow of liquid from said bottle into said means of communication.

11. In an apparatus for transferring effervescent liquid from one bottle to another, means to seal the mouths of the bottles, means to hold the bottles in engagement with the sealing means, adjustable means to establish communication between the bottles through said sealing means so as to allow the flow of theeffervescent liquid from thefull to the empty bottle, and pressure means to create and maintain pressure in said bottles.

12. In an apparatus for transferring eifervescent liquid from one bottle to another, means to seal the mouths of the bottles, means to hold the bottles in engagement with the sealing means, adjustable means to establish communication between the bottles through said sealing means so as to allow the flow of the effervescent liquid from the full to the empty bottle, pressure means to create and maintain pressure in said bottles, and refrigeration means for all the parts of the apparatus that contact with said liquid.

13. In an apparatus for transferring efiervescent liquid from a full bottle to an empty bottle, means to hold a full bottle, and an empty bottle, including a sealing head, means movable relatively to said sealing head to establish communication between said bottles, a filter interconnected in said means of communication, and pressure means to create and maintain constant pressure so as to cause the content of the full bottle to flow into the empty bottle.

14. In an apparatus for transferring effervescent liquid from a full bottle to an empty bottle, means to hold a full bottle, and an empty bottle, including a sealing head, means movable relatively to said sealing head to establish communication between said bottles, a filter interconnected in said means of communication, and pressure means to create and maintain constant pressure so as to cause the content of the full bottle to flow into the empty bottle, and means of escapement for said pressure medium from the empty bottle as it is being filled.

15. In an apparatus for transferring effervescent liquid from a full bottle to an empty bottle, means to hold a full bottle, and an empty bottle, including a sealing head, means movable relatively to said sealing head to establish communication between said bottles, a filter interconnected in said means of communication, pressure means to create and maintain constant pressure so as to cause the content of the full bottle to flow into the empty bottle, and refrigerating means to maintain the entire apparatus of a low temperature.

16. In an apparatus for transferring effervescent liquid from a closed bottle to another bottle, the combination with means to hold and to seal the mouth of the closed bottle, means to conduct a gas under pressure to said sealing means and a syphon element to convey liquid from the first to the second bottle, of a member on the inlet end of the syphon element adapted to penetrate through the closure of the full bottle, means to prevent the flow through said syphon element until the end of said piercing member reaches a predetermined position in the full bottle, said means to seal the mouth of the bottle conducting said gas under pressure into said bottle outside of the syphoning passage of said penetrating member.

17. In an apparatus for transferring effervescent liquid from one bottle to another, the combination with a holder for the full bottle and syphon means, of an intake member on said syphon means being adapted for insertion into the full bottle, means to prevent flow through said intake member, until the said intake member reaches a predetermined position in the full bottle, means to introduce a pressure medium to above the content of said full bottle through said sealing means.

18. In an apparatus for transferring effervescent liquid from a closed bottle to another bottle, the combination with means to hold and to seal the mouth of the closed bottle, and a syphon element to convey liquid from the first to the second bottle, of an intake member on the syphon element being movable through said sealing means, said member being adapted to open an aperture in the closure of the closed bottle larger than that portion of the intake member which is located in said aperture during the syphoning operation, and means to conduct gas under pressure to said aperture outside of said intake member.

19. In an apparatus for transferring effervescent liquid from a closed bottle to another bottle, the combination with means to hold and to seal the mouth of the closed bottle, and a syphon element to convey liquid from the first to the second bottle, of an intake member on the syphon element being movable through said sealing means, said member being adapted to open an aperture in the closure of the closed bottle larger than that portion of the intake member which is located in said aperture during the syphoning operation, and means to introduce a pressure medium into said full bottle through said sealing means and said aperture.

20. In an apparatus of the character described the combination with a closed full bottle held in operative relation to the intake end of syphoning means; of means on said intake end adapted to penetrate through the closure of the full bottle, means to render said syphoning means operative in a predetermined position of said penetrating means, and sealing means to conduct a pressure medium to the mouth of the bottle during the penetration and syphoning.

21. In an apparatus of the character described the combination with a closed full bottle held in operative relation to the intake end of syphoning means; of means on said intake end adapted to penetrate through the closure of the full bottle, means 'to automatically render said syphoning means operative in a predetermined position of said penetrating means, and sealing means to conduct a pressure medium to the mouth of the bottle during the penetration and syphoning.

WILLARD C. SAVILLE. 

